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Escaped birds

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyEasy
For th bechamel
480ml milk
Salt
Freshly ground nutmeg
60g butter
30g plain flour
1/2 onion, chopped
480ml corn oil
600g pork tenderloin, diced into 2.5cm pieces
480ml bechamel
3 eggs
Salt and freshly ground black pepper
200g plain bread crumbs
1) Heat the milk in a small saucepan over medium heat, then add salt and a little bit of nutmeg, to taste.

2) In another pan, melt the butter and add the flour. Stir it gently and, as soon as you see some flour foaming, pour the mixture into the hot milk. Lower the heat and keep stirring until it becomes creamy. Remove from the heat and set aside.

3) In a heavy-bottomed pan over medium heat, add the oil. When the oil is hot, add the onion and fry for 3 minutes, then add the pork and fry until it's partly cooked, approximately 5 to 6 minutes. Remove the onion and pork from the pan to a plate and set aside to cool.

4) Set up three dredging bowls. Mix the breadcrumbs and the Parmesan in one bowl, add the cold bechamel in another bowl and the eggs beaten with salt and pepper, to taste, in the third bowl.

5) Using toothpicks, spear a cube of pork, a cube of cheese and a piece of mortadella or ham onto each toothpick. Roll the skewers first in the breadcrumb mixture, then in the cold bechamel (with the help of a spoon), then in the beaten egg and finally coat again in the breadcrumb mixture. Gently press the breading by hand to adhere the mixture.

6) Reheat the oil and add the skewers (avoid turning too often, or the breading will break off). Once they become golden, about 5 minutes, gently remove them from the oil to paper towels to drain.

Transfer the birds to a serving platter and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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